Description
This Lemon Butter Salmon with Crispy Potatoes and Broccoli is a flavorful and healthy meal perfect for any night of the week. Roasted to perfection, the salmon is infused with a zesty lemon butter sauce, while the golden, crispy potatoes and tender roasted broccoli make a delightful side. This recipe combines simple ingredients with easy steps to deliver a balanced dish that everyone will love.
Ingredients
Scale
Salmon
- 4 salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper, to taste
Crispy Potatoes
- 4 medium potatoes (Yukon Gold or red potatoes), cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Broccoli
- 1 bunch broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) ensuring it’s hot enough for perfectly roasted potatoes and salmon.
- Prepare the Potatoes: In a bowl, toss the potato cubes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on a large baking sheet.
- Roast the Potatoes: Place the baking sheet in the oven and roast for 25-30 minutes, flipping the potatoes halfway through to ensure they get golden and crispy on all sides.
- Make the Lemon Butter Sauce: While the potatoes roast, combine melted butter, lemon juice, lemon zest, minced garlic, thyme, salt, and pepper in a small bowl. Mix well to blend all flavors.
- Prepare the Salmon: Lay the salmon fillets on a separate baking sheet lined with parchment paper or foil. Brush the tops generously with the lemon butter mixture to impart moisture and flavor.
- Add Broccoli to Roast: After the potatoes have roasted for 25-30 minutes, add the broccoli florets onto the same baking sheet. Drizzle with olive oil and season with salt and pepper, then return to the oven to roast alongside the potatoes.
- Bake the Salmon: Put the salmon in the oven on a separate rack or wait until the potatoes are done, then bake the salmon for 12-15 minutes until it is cooked through and flakes easily with a fork.
- Serve: Plate the lemon butter salmon alongside the crispy roasted potatoes and tender roasted broccoli. Serve immediately for the best taste and texture.
Notes
- For extra crispy potatoes, make sure they are spread in a single layer without overcrowding the pan.
- Skin-on salmon can help keep the fish moist during baking, but skinless works well too.
- If you don’t have fresh lemon juice, bottled lemon juice can be substituted, though fresh is preferred for brightness.
- The smoked paprika adds a subtle smoky depth to the potatoes but can be omitted or replaced with regular paprika if desired.
- Feel free to adjust garlic and thyme quantities based on your preference for stronger or milder flavors.
